What does the canning process also refer to?

The canning process primarily involves sealing food in airtight containers to preserve its shelf life and prevent spoilage. A crucial aspect of this process is the removal of air from the container, which is commonly referred to as vacuum sealing. This technique ensures a low-oxygen environment, inhibiting the growth of spoilage microorganisms and aiding in the preservation of food quality.

While cold pasteurization, heat sealing, and fermentation are related processes, they serve different purposes. Cold pasteurization typically involves the use of high pressures to inactivate bacteria, while heat sealing refers specifically to the sealing of containers using heat, which may not always involve the same vacuum process important in canning. Fermentation, on the other hand, is a metabolic process involving yeast or bacteria that convert sugars into alcohol or acids, which is distinct from the preservation method used in canning. Thus, the term that best aligns with the canning process itself is vacuum sealing.